No Good Deed: Recipe

In need of a warm cozy meal? Scott's got you covered. After spending the day together at Penarth Pier, Scott asks Connor to join him for pasta dinner. Connor informs Scott most of his meals comes frozen or in a can and are heated in the microwave. Connor takes a rain check.

This is the first dish Scott teaches Connor to cook.

“Come on, let’s get something to eat. I don’t know about you, but I’m starving.” Scott steered Connor towards the walk-in larder.
“What do you fancy?”
“I’m not sure what Mrs. Porter prepared, but I heard you cook a mean pasta. I’m curious to see if the rumours are true.”
Scott laughed. “Who told you I cook?” He picked out spaghetti, flour, fresh leeks, salt, pepper; and from the double fridge: milk, cheese and bacon.
“I heard straight from the horse’s mouth. You told me at the beach when we took the dogs out.”

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Scott’s Cheesy Leek and Bacon Pasta
Serves 4 people.

Tagliatelle, or pasta of your choice.
1 large leek sliced into rings
6 rashers of back bacon

Cheese sauce made with:
2oz/50g mature Cheddar, grated
1oz/25g parmesan grated
1 pint/570ml milk
1½oz/40g plain flour
1½oz/40g butter
Salt and freshly milled black pepper

Boil Tagliatelle (or pasta of your choice) for several minutes until soft.

Sautee leek rings in butter over medium heat for a minute or two. Rings will soften and turn translucent.

Grill or fry the bacon over high heat until crispy

Combine milk, flour, salt and pepper, and using a balloon whisk stir over medium heat until simmering.
Let cook for a minute to combine, then stir in grated cheeses until melted into a rue.
Add cooked bacon and leeks. Stir together.
Pour over cooked Tagliatelle

Serve immediately with crisp mixed salad and or crusty bread. Don't forget the white wine!

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